Classic Beef Stew

Fabulous rendition of the old favorite!

Prep Time 30 minutes

Cook Time 2 hours 30 minutes

Servings 8 servings

Calories 291kcal

Course Main Course

Cuisine American

Keyword beef stew, classic beef stew


  • 1 tablespoon olive oil, divided
  • 16 ounces small cremini mushrooms
  • 2 cups chopped sweet onions
  • 3 medium garlic cloves, minced
  • 1/3 cup all purpose flour
  • 2 pounds lean beef stew meat, cut into bite-sized pieces
  • 3/4 teaspoon salt, divided
  • 1 cup dry red wine
  • Two 14.5-ounce cans low-sodium beef broth
  • 1 tablespoon chopped fresh thyme
  • 1 whole bay leaf
  • 2 cups 3/4-inch cubed, peeled white potato
  • 1½ cups sliced carrots
  • 1/2 teaspoon freshly ground black pepper
  • fresh thyme sprigs, optional


  • Heat 1 teaspoon olive oil in a large Dutch oven over medium-high heat. Add the mushrooms, and sauté for 5 minutes or until the mushrooms begin to brown. Spoon the mushrooms into a large bowl. Lightly coat the pan with cooking spray. Add the onion; sauté 10 minutes or until tender and golden brown. Add the garlic; sauté 1 minute. Add the onion mixture to the mushroom mixture.
  • Place the flour in a shallow bowl or pie plate. Dredge the beef in flour, shaking off excess. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add half of the beef mixture; sprinkle with 1/8 teaspoon salt. Cook 6 minutes, browning on all sides. Add the browned beef to the mushroom mixture. Repeat the procedure with the remaining beef mixture and 1/8 teaspoon salt.
  • Add 1 cup of wine to the pan, scraping the pan to loosen the browned bits. Add the broth, thyme, and the bay leaf; bring to a boil. Stir in the beef mixture. Cover, reduce heat to medium-low, and simmer for 1 hour or until the beef is just tender.
  • Stir in the potato and carrot. Simmer, uncovered, 1 hour and 15 minutes or until the beef and vegetables are very tender and the sauce is thick, stirring occasionally. Stir in the remaining 1/2 teaspoon salt and pepper. Discard the bay leaf. Garnish with thyme sprigs, if desired.


  • If you are preparing this recipe as Gluten Free, sub GF flour for the all-purpose (or use another GF thickener), and be sure to use a brand of beef broth that is designated as GF.
  • Purchase pre-cut lean stew beef, or cut lean beef sirloin or chuck into bite-sized pieces.
  • White skinned potatoes hold up well in soups and stews; you can substitute red potatoes too.


Serving: 1serving | Calories: 291kcal | Carbohydrates: 19g | Protein: 31g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 496mg | Potassium: 1099mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4059IU | Vitamin C: 12mg | Calcium: 59mg | Iron: 5mg